More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
11 inspections
COMPLAINT - CRITICAL CONTROL POINT
May 28, 2026
Approved - Violations Abated
2 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, May 28, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 28, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
dishes still have labels and dirty surfaces after washing
coffee pots were solid.
Manger cleand all the dirty dishes during the inspection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, May 28, 2026 · Original Source
COMPLAINT - COMPLAINT
May 14, 2026
Not In Compliance
2 recorded violations
notedCode 2.3(A)Contamination
Official wording
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
Employees drinks stored uncovered in the prep area.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
The operator did not have a food thermometer readily accessible for food employees.
Employees are not cheacking the temperature of cooked food items .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Cincinnati Health Department, May 14, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 14, 2026
Not In Compliance
31 recorded violations
notedCode 3.2(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
The operator did not have a food thermometer readily accessible.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Clean linens were not free from food residues and other soiling matter.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Raw fruit and or vegetables are being cut, combined with other ingredients or cooked before being properly washed.
The pre sink is soiled dirty used to wash cut vegetables.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The physical facilities are not cleaned as often as necessary to keep them clean.
Floors, Walls celing are soiled dusty.
Clean maintain clean .
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
There was visible dirt and debris on wiping cloths or the sanitizing solution used to hold wet wiping cloths is not free of food debris and visible soil.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4.3(B)(2) - Fixed equipment installation - Spacing or Sealing
Inspector’s notes
Equipment is not sealed to the surface or allow for ease of cleaning.
Doors for the walk in coolers and the walk in freezer are not sealed for easy to clean .
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The physical facilities were not maintained in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Plumbing fixtures are being kept clean and maintained.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
The piping of a nondrinking water system is not durably identified.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
notedCode 2.4(C)(12)Permits, training, and postings
Official wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
Dishes , prep sink , prep areas are not properley cleaned and sanitized .
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
Inspector’s notes
Raw animal food was not cooked to the correct temperature/time combination for proper destruction of microorganisms.
No thermometer been used to check the cooking temperature of the cooked food.Chicken or any other raw animal food products .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4.5(B)(4)(d) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Temperature measuring devices contacting food not cleaned frequently enough.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Overwrap of packing container was torn or slashed in a manner that contaminated food containers.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Excess food debris on equipment and utensils not removed before cleaning.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Cloths used for wiping food spills were not dry or used for other tasks.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6.1(F)(2) - Wall and ceiling - coverings and coatings
Inspector’s notes
Except in areas used only for dry storage, concrete, porous blocks, or bricks, used for indoor wall construction are to be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils.
Soiled dirty intake, and exhaust vents contaminating food, equipment, or utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Cincinnati Health Department, May 14, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 3, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
-Observed the surface of the vents of the walk-in refrigerator soiled in debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
-Observed the mechanical ware washing machine not sanitizing dishes and utensils at a rinse temperature of 171 F or higher. Facility has a three compartment sink with adequate sanitizing method. PIC was also required to repair mechanical ware washing machine.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Cincinnati Health Department, Oct 3, 2025 · Original Source
COMPLAINT - COMPLAINT
Sep 9, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.3(A)(1)Food temperature
Official wording
3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
Inspector’s notes
Raw animal food was not cooked to the correct temperature/time combination for proper destruction of microorganisms.
-Complainant complained about being sold chicken that was raw. Observed all raw animal food products to be cooked at the appropriate temperature.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Cincinnati Health Department, Sep 9, 2025 · Original Source
COMPLAINT - COMPLAINT
Apr 16, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 14, 2025
Approved - Minor Violations
2 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
-Observed the fan vent in the walk-in refrigerator soiled in debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
-Observed the condenser for the walk-in freezer leaking and required repair or replacement.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Cincinnati Health Department, Apr 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 22, 2025
Approved - No Violations
1 recorded violation
notedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Jan 22, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 10, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
-Observed the ventilation system in the walk-in refrigerator soiled in debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.